Coconut Chickpea Sweet Potato Soup

This Coconut Chickpea Sweet Potato Soup is bursting with fragrant spices and packed with plant-based protein! Whether you’re craving a quick lunch or a satisfying dinner, this hearty soup is perfect for any time of day. Plus, it’s ready in just 20 minutes.

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Why You’ll Love This Coconut Chickpea Sweet Potato Soup

This soup has it all—creamy coconut milk, sweet potatoes, and chickpeas coming together for a flavor-packed, nutrient-dense meal. You’ll love the balance of savory and sweet notes, with a touch of Asian-inspired ingredients like fish sauce adding depth to the broth. The best part? It’s a one-pot wonder, meaning minimal cleanup and maximum flavor.

With just 20 minutes of your time, you can have this delicious soup ready to serve. Here’s why you should give it a try:

• Quick and easy: It’s perfect for busy weeknights or meal prep.
• Plant-based and hearty: Packed with protein from chickpeas and rich, satisfying coconut milk.
• Naturally gluten-free: Ideal for those avoiding gluten.
• Customizable: You can easily swap ingredients to suit your preferences.

This soup pairs beautifully with a crusty piece of bread, but it’s just as wonderful on its own. Let’s dive into the details!

Ingredients for Coconut Chickpea Sweet Potato Soup

Here’s everything you’ll need to make this flavorful soup:

• 1 tablespoon olive oil
• ½ pound sweet potato, peeled and cut into ½-inch cubes
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can chickpeas (15 oz), drained and rinsed
• 2 cups vegetable broth
• 1 can full-fat coconut milk (13.5 oz)
• 1 tablespoon fish sauce (optional for vegan, substitute with soy sauce)
• Salt, to taste
• Ground pepper, to taste

Optional Garnish:

• Fresh cilantro leaves

Tools You’ll Need:

• Large saucepan or pot
• Wooden spoon for stirring
• Sharp knife for chopping ingredients

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How to Make Coconut Chickpea Sweet Potato Soup

Step 1: Sauté the Sweet Potato and Garlic

Heat the olive oil in a large saucepan over medium heat. Add the sweet potato and garlic, cooking for about 3 minutes until the garlic is fragrant and the sweet potatoes begin to soften.

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Step 2: Add Remaining Ingredients

Add the chopped red bell pepper, chickpeas, vegetable broth, coconut milk, and fish sauce to the pot. Bring everything to a simmer. Allow it to cook for about 10 minutes, or until the sweet potatoes are tender when pierced with a fork.

Step 3: Season and Serve

Season the soup with salt and pepper to taste. Ladle into bowls and, if desired, garnish with fresh cilantro for a burst of color and freshness.

Enjoy this soup with a warm piece of naan or a simple salad for a complete meal.

Recipe Tips

• Coconut Milk: If your canned coconut milk is solidified, don’t worry! The solid parts will quickly melt once added to the hot soup.
• Adjusting the Salt: Fish sauce adds a natural salty flavor, so start light with additional salt and adjust to your taste.
• Make it Vegan: Skip the fish sauce or substitute it with soy sauce or tamari for a fully vegan version.

What to Serve with Coconut Chickpea Sweet Potato Soup

This soup is delicious on its own, but you can elevate the meal by serving it alongside:

• Crusty Bread: Perfect for dipping into the creamy broth.
• Rice or Quinoa: To make the meal even more filling, serve it over a bed of rice or quinoa.
• Simple Green Salad: A fresh salad with a light vinaigrette will contrast beautifully with the rich flavors of the soup.

How to Store and Reheat

Got leftovers? This soup stores well for meal prep!

• Refrigerator: Store the soup in an airtight container in the fridge for up to 4 days.
• Freezer: This soup can be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container.
• Reheating: Warm the soup on the stove over medium heat, adding a splash of broth or water if it has thickened too much.

Frequently Asked Questions

Can I make this soup in advance?

Absolutely! This soup tastes even better the next day as the flavors have more time to meld together. Prepare it up to 2 days ahead and store it in the refrigerator.

Can I substitute chickpeas with another protein?

Sure! White beans, lentils, or even tofu would work well in place of chickpeas. These alternatives provide a different texture but will still be delicious in this soup.

How do I adjust the thickness of the soup?

If you prefer a thicker consistency, use less broth. For a thinner soup, simply add more broth or water while cooking.

What can I use instead of fish sauce?

To keep this soup vegan or if you don’t have fish sauce on hand, you can substitute with soy sauce or tamari.

More Soups You’ll Love

If you enjoyed this Coconut Chickpea Sweet Potato Soup, you’ll love these cozy, nourishing soups too!

• Creamy Cashew Carrot Ginger Soup (Vegan & Gluten-Free)
• Creamy Celeriac Soup Recipe
• Crockpot Ham and Potato Soup

Join the Community!

I’d love to see how your soup turns out! Be sure to tag me in your creations on Pinterest and leave a review below. Your feedback is what keeps me inspired to create more delicious recipes for you!

Nutritional Information (Per Serving)

• Calories: 310 kcal
• Carbohydrates: 28g
• Protein: 7g
• Fat: 20g
• Saturated Fat: 15g
• Sodium: 698mg
• Fiber: 6g
• Vitamin A: 7395 IU
• Vitamin C: 33mg

This soup is everything you need in a bowl—comforting, creamy, and packed with nutrients. Ready to try it out? Happy cooking!

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